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Mediterranean Stuffed Sweet Potatoes with Crispy Chickpeas & Cashew Cheese
2 or 4 Serving Dinner

Mediterranean Stuffed Sweet Potatoes

with Crispy Chickpeas & Cashew Cheese

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
820
FAT
28g
CARBOHYDRATES
120g
PROTEIN
32g

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INGREDIENTS

  1. 2 sweet potatoes
  2. 13.4 oz chickpeas
  3. 1 tbsp ras el hanout
  4. ½ cup quinoa
  5. 1 lemon
  6. 1 scallion
  7. 4 oz roasted red peppers
  8. 2 tbsp balsamic glaze
  9. ¼ cup walnuts
  10. ¼ tsp ground cumin
  11. 1 cucumber
  12. 2 oz Treeline® Cashew Cheese
  13. 3 tbsp + 2 tsp (6 tbsp + 4 tsp) olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
  17. Directions for 4 servings indicated in parentheses
Allergens: tree nut (cashew, walnut)
Tools: Blender, Small saucepan with lid, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
820
FAT
28g
CARBOHYDRATES
120g
PROTEIN
32g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prep the sweet potatoes

Preheat the oven to 425°F. Halve the sweet potatoes lengthwise and transfer to a baking sheet. Toss sweet potato wedges with 1 tsp (2 tsp) olive oil and a pinch of salt and pepper.

2
Crisp the chickpeas

Drain and rinse the chickpeas, pat dry with a paper towel, and add to the other side of the baking sheet. Toss chickpeas with 1 tbsp (2 tbsp) olive oil, ras el hanout, and a pinch of salt and pepper. Bake until chickpeas are crispy and sweet potatoes are tender, 30 to 35 minutes.

3
Cook the quinoa

Add the quinoa, ¾ cup (1½ cups) water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 12 to 15 minutes.

4
Blend the vinaigrette

Halve the lemon(s), juice one half (1 lemon), and cut the other half (1 lemon) into wedges. Roughly chop the scallion(s). Add the lemon juice, chopped scallion, red peppers, walnuts, cumin, just 1 tbsp (2 tbsp) balsamic glaze, and 2 tbsp (4 tbsp) olive oil to a blender. Blend on high until smooth, taste, and add salt as necessary.

5
Finishing touches

Dice the cucumber(s). Once the sweet potatoes are tender, flip and slightly mash the flesh with a fork.

6
Serve

Divide the cooked quinoa between large plates and top with roasted sweet potatoes. Add the crispy chickpeas, roasted red pepper vinaigrette, diced cucumber, and cashew cheese. Serve with lemon wedges. Tuck in!

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